Of which 9.4 g sugars and 2.1 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin C (cauliflower) · Vitamin C (pomegranate) · Calcium (sesame)
Allergens sesame
Roasted cauliflower with tahini and pomegranate
A Middle Eastern-inspired dish, ready without dirtying the oven.
Ingredients
- 1 medium cauliflower, cut into florets (500 g / 1 lb)
- 1 tbsp olive oil (15 g / ½ oz)
- 1 tsp ground turmeric (3 g)
- 1 tsp ground cumin (2 g)
- 2 tbsp tahini (30 g / 1 oz)
- 1 tbsp lemon juice (15 g / ½ oz)
- 50 g (1¾ oz) pomegranate seeds
- 30 ml (2 tbsp) water
- salt and black pepper, to taste
Method
- Cut the cauliflower into florets of the same size.
- Season with the olive oil, turmeric, cumin, salt and pepper.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Vegan”. The English edition is coming soon.
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